A delicious savory tarte tatin with fennel and oranges, enriched with an olive-oil brisée and a flavored ricotta cream.
Prepare the savory shortcrust by mixing all the ingredients, form a smooth ball and cover with cling film. Let rest in the fridge.
Prepare the dressing by mixing balsamic vinegar, extra-virgin olive oil and salt.
Prepare the ricotta cream by mixing the ricottina, grated zest and chopped fennel fronds.
Slice the fennel hearts thinly with a mandoline and the oranges into slices with a knife.
Roll out the brisée between two sheets of parchment paper to the size needed to cover the filling.
Fill the tray alternating rows of fennel and oranges, overlapping a second layer of fennel only.
Bake at 200 degrees for about 35 minutes, until golden.
Let cool and, using another tray, turn the tart over.
Mandoline
Baking tray
Parchment paper
Store in the refrigerator for up to 2 days.
During baking, the caramel may leak out of the pastry, but it will solidify and can be removed easily.
Italia, Lazio
| Energy (kcal) | 157.95 |
| Carbohydrates (g) | 16.12 |
| of which sugars (g) | 4.34 |
| Fat (g) | 8.79 |
| of which saturates (g) | 1.49 |
| Protein (g) | 3.2 |
| Fibre (g) | 1.74 |
| Salt (g) | 0.17 |
